Recipe from Chef Ted's kitchen
½ c. bourbon
½ c. whole grain mustard
4 c. water
½ c. maple syrup
¼ c. salt
2 tbs. chopped fresh sage or dried sage
Olive oil
Roasting pan
METHOD:
Mix all ingredients together.
Place turkey breasts in brine, making sure all the meat is submerged. Cover and place in refrigerator for 12-24 hours. (Alternatively place each breast in a plastic bag and fully submerge in brine.)
Remove breasts from brine and pat dry. In a pan large enough to hold the meat (two pans are fine if the breasts are large) add enough oil to cover the bottom of the pan. Over medium to medium-high heat, get the pan hot enough so it barely begins to smoke.
Add the breasts skin side down. Sear for five minutes then lower heat to medium-low. When the skin side is golden, turn and cook the other side for about ten minutes, keeping heat on medium-low.
Transfer to a roasting pan and cook until thermometer reads 160 degrees (about 15 minutes per pound of turkey.)
Remove and allow to rest for at least 15 minutes before slicing.
